I have been an avid watcher of cooking shows since I was very young, and Two Fat Ladies is my favorite cooking show, ever.  Although Britain has never really been known for its cuisine, Jennifer Paterson and Clarissa Dickson Wright made every bit of it look delicious.  They traveled the country in their vintage motorcycle and sidecar, cooking for a colorful array of organizations, utilizing charming old kitchens and equipment.  It was magical.

One of the recipes that made an immediate and lasting impression on me was the Welsh Rarebit Souffle that they cooked up for a pony club in The Cotswolds.  I must not have been paying close attention at the time, however, because I thought for certain that the recipe involved rabbit.  It wasn’t until my future husband described Welsh Rarebit in one of his many e-mails from England that I remembered the recipe and decided to try it.  Traditional Welsh Rarebit is typically a sauce made from cheese and strong beer that is ladled onto bread and broiled.  I like the Two Fat Ladies’ adaptation, using egg whites, even better.  This is a tasty, inexpensive and easy dish that will work for any meal!

Tonight for dinner I made Welsh Rarebit Souffles served on whole-grain english muffins with steamed broccoli on the side.  I like to add ham to my rarebits, and have made a couple minor changes to the original recipe.  Without further ado, here is the recipe as I have adapted it.  Enjoy!

Welsh Rarebit Souffle

Ingredients:

    3 Whole-grain English Muffins, divided and toasted
    8 oz. Cheddar Cheese
    3 egg yolks
    4 egg whites
    1 teaspoon Brown Mustard
    1 teaspoon Worcestershire Sauce
    1 teaspoon Hot Sauce
    1 Tablespoon parsley (fresh or dried)
    1/2 cup Diced cooked ham (optional)
    Freshly Ground Black Pepper to taste

Instructions:

1. Preheat oven to 450 degrees.
2. Shred the cheddar into a medium mixing bowl.
3. Divide the eggs.  Place 3 egg yolks, ham, parsley, mustard, Worcestershire sauce, hot sauce and pepper into the bowl with the cheddar and mix.
4. Whip four egg whites until stiff peaks form.
5. Add a large spoonful of the whipped egg whites into the cheese mixture and combine.
6. Gently fold the remaining egg whites into the cheese mixture.  You want the mixture to remain as fluffy as possible.
7. Place english muffins onto a baking tray.  Spoon the mixture onto the six English muffin halves, spreading gently to cover.
8.  Bake at 450 degrees for 10-15 minutes, until browned and risen.

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